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related tips. Replacing disposable plastic cups with china mugs was a popular suggestion, on its own and in conjunction with advice about washing up. Beverley Kerry wrote: “We have a sign above the sinks stating ‘PLUG IT!’. This reminds everyone to put the plug in the sink before washing the cups and cutlery, instead of running hot water down the drain. This saves energy and keeps the bills down!”

David Barry of Downings recommends the use of a dishwasher, and not just for environmental reasons: “A sink full of unwashed crockery is a demoralising sight, common towards the end of the day – often the reason for using disposables in the first place. That, and the fact that washing-up is a really tedious chore that, when done by hand, will use MORE electricity and water than one of the new dishwashers with ‘eco’ or ‘saver’ washing programmes. All one needs to do is set up a routine whereby all staff know to use fresh crockery from the cupboard and to put dirty crockery straight into the dishwasher. Then all that is required is for someone to take responsibility for putting in the detergent and turning it on at the end of the day.”

MISCELLANEOUS

Among the large number of miscellaneous suggestions, special mention should be given to M.M. Roper whose waste-saving tip demonstrates the benefit of small acts of kindness: “To

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carbon footprint. The challenge lies in implementing initiatives at a corporate level. For this reason, the competition judges, James Goulding, Editor of

Sustainable Times, and John Howard, Head of Marketing at Konica Minolta UK, were drawn to entries offering advice on implementing and sustaining greener ways of working.

Roger Stonelake points out that 70% of the material printed in offices is junked by close of business. In order to reduce unnecessary printing he advocates the removal of waste paper bins and a hardline approach to enforcement. “Imposing reduction targets for each department may help, but forcing them to pile up their weekly mountain of dead forest before they must personally take it for shredding / recycling might concentrate minds somewhat,” he suggested. Michael Coupar favours the carrot rather than the stick. His recommendation for multi-site operations is to “run a competition to see which site can reduce its electricity consumption the most, with monthly prizes of wine/chocolates etc., and a larger annual prize (maybe a half day off – to save some more energy!). All you need to supply is 2 or 3 inexpensive energy monitors so that each site can find out where their electricity use is highest, and a suitable fund for upgrading lighting etc... Then sit back and watch the bills fall and your employees bond.”

THEWINNING ENTRY

We like Michael Coupar’s idea – and the suggested rewards – but in the end we picked the following entry from Darryl Martin-Schrader, Director of Cameravaria in Norwich, as our winning entry. It has just the right degree of competition and is not limited to one type of activity. “Reward Employees with ‘Greenie Points’, like Brownie points but given to employees who make energy/waste saving suggestions, i.e. use more energy efficient ways of getting to work: bike good, car bad, bus OK etc. These points could be exchanged for energy-saving promotional gifts.”

The only thing we would change is to award points to those who implement a green activity rather than just suggest it. Congratulations to Mr Martin-Schrader.We hope he enjoys his Konica Minolta bizhub C10P colour laser printer and gets much use out of it. And many thanks to everyone else who entered the competition.

bletimes 0870 903 9500

Competition runner-up

Checklist for Green Meetings

Mr M. McKaig, senior partner at MRM International, offered the following advice on holding sustainable and eco-friendly meetings.

Select a local venue

- Choose a venue that can easily be reached by public transport

- Choose a venue with an environmental policy

- Choose venues and hotels within walking distance of each other - Choose naturally lighted meeting rooms

- Choose a location that already offers recycling systems

Preventing and ReducingWaste

- Avoid and reduce the amount of waste produced as much as possible - Use cups, glasses and cutlery rather than plastic disposal utensils and plates - Work paperless rather than printing out - Make sure that recycling bins are conveniently located

- Use recycled products such as paper and pencils

Organising the Transfer

- Offer transfer by low-emission or alternative energy vehicles - Make sure the venue is conveniently located for public transport - Offer directions to the venue by public transport to make it easier for participants to use mass transportation

Arranging of Food Service

- Purchase locally-sourced food - Provide healthy options

- Offer fair-trade coffee, tea, juices and fruits

- Purchase organic food where appropriate - Compost food waste

- Provide water from jugs rather than bottles

Organising paper and signage

- Control the paper flow - Print sheets double-sided - Reduce the number of handouts - Use recycled paper

Conserving Energy &Water

- Choose a location in terms of energy supply such as biomass, wind or renewable energy

- Pay attention to water saving measures